Cheese and Potato Salad




1 lb. red potatoes, boiled in skin
1/4 cup french dressing
8 oz. gruyere cheese, diced
1/2 cup celery heart, diced
4 hard boiled eggs
3 tbsp. parsley, finely chopped
2 slices bacon, crumbled
1/2 cup mayonnaise
1 tsp. dijon mustard
1 Salt and pepper, to taste
1 Lettuce leaves (optional)


Peel and dice the potatoes while warm. Sprinkle with dressing and set aside to cool. In a mixing bowl combine the potatoes, cheese, scallions, celery, three of the eggs, chopped, 2 Tbsp. parsley and the crumbled bacon. Mix the mayo and mustard and add to salad, toss gently but well. Season to taste with salt and pepper, cover and chill.

To serve, mound the salad in a bowl lined with the lettuce leaves, sprinkle the top with remaining parsley and the remaining egg, which should be finely chopped.

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